Arda Serpen

A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

Arda Serpen, Edoardo Capuano, Vincenzo Fogliano et al. · Journal of Agricultural and Food Chemistry · 2007 · 345 citations · Full text

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (<i>Zea mays</i> L.) Kernels

Slađana Žilić, Arda Serpen, Halise Gül Akıllıoğlu et al. · Journal of Agricultural and Food Chemistry · 2012 · 334 citations

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

Vural Gökmen, Arda Serpen, Vincenzo Fogliano · Trends in Food Science & Technology · 2009 · 237 citations

Food Chemistry, Food Composition, Food Analysis +4

Total antioxidant capacities of raw and cooked meats

Arda Serpen, Vural Gökmen, Vincenzo Fogliano · Meat Science · 2011 · 232 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +5

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

K. Savaş Bahçeci, Arda Serpen, Vural Gökmen et al. · Journal of Food Engineering · 2004 · 225 citations

Food Chemistry, Health Sciences, Biochemistry +12